It’s not an Italian meal if there isn’t some sort of protein covered in red sauce, ooey gooey mozzarella cheese and garlic bread. Well at least that’s what I tell myself when preparing this meatball panini. As I’m sure you know, I love love love these ground turkey meatballs. They are so flavorful, I normally have to restrain myself from polishing off a few straight out of the oven. In an effort to mix it up and take my sandwich skills up a notch, I decided to pair these yummy nuggets with some rosemary parm-iago rolls from Trader Joe’s, and let me tell you it was heavenly! This definitely counted as a win in the update old recipes column. What are some of your best remixes of old and true recipes?
3 tablespoons olive oil
2 ounces pancetta, finely diced
1/2 yellow onion, finely diced
1 pound ground turkey
1/2 cup freshly grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup plain bread crumbs
2 eggs, lightly beaten
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 can of your favorite tomato sauce
1 cup shredded mozzarella cheese
6 rosemary parm-iago sandwich rolls
2 Tbsp butter
2 clove of garlic, minced
Preheat the oven to 450 degrees F.
Heat the olive oil in a large, heavy skillet over medium-heat. Add the pancetta and cook for 2 minutes. Add the onion and cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from heat and let cool.
In large bowl, combine the pancetta and onion mixture with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2 inches in diameter, using about 2 tablespoons for each, and place on foil-lined and greased baking sheet. Bake for 20 minutes.
Heat the tomato sauce on medium high until warm. Add cooked meatballs to sauce, tossing to ensure that each meatball is covered.
Melt the butter in the microwave and add minced garlic to the melted butter. Slice each sandwich roll in half and remove some of the extra bread in the middle. Coat each side of the sandwich with a spoonful or two of the butter garlic sauce. Toast bread in the oven for 5 minutes.
Slice meatballs in half and add two meatballs to each sandwich. Top with a few spoonfuls of tomato sauce and sprinkle with as much or as little mozzarella cheese as desired. Toast in the oven for another 5 minutes, until cheese is melted.